Updated February 2026: refreshed texture tips, added clearer storage guidance, and improved step visuals for better results.
cookies and cream cookies are the kind of treat that fills the kitchen with warm vanilla aroma and instant nostalgia. As the dough bakes, steam escapes carrying notes of butter and crushed chocolate sandwich cookies, promising a soft center and gently crisp edges. This recipe brings together Oreo cookies and cream cookies vibes with a homemade touch—simple ingredients, cozy textures, and reliable results. You’ll love how the crushed Oreo cookies stay distinct, giving every bite contrast and creaminess. It’s the sort of bake you make once for recipeslaides and then crave again for birthdays, bake sales, and quiet afternoons alike.
These soft, bakery-style cookies balance vanilla dough with chunky Oreo pieces for a creamy, chocolatey bite. This soft and chewy cookies and cream cookies recipe is easy to follow, bakes evenly, and delivers crowd-pleasing results with minimal prep.
Table of Contents
Table of Contents
cookies and cream cookies are vanilla-based cookies folded with chocolate sandwich cookie pieces—typically Oreos—creating a dessert that highlights the classic cookies-and-cream flavor. In search terms, they’re often described as what are cookies and cream cookies because of their signature contrast of light dough and dark cookie chunks.
Why You’ll Love It
This homemade cookies and cream cookies recipe is dependable and forgiving, perfect for new and seasoned bakers alike. The dough stays plush, the pieces stay chunky, and the flavor is pure comfort.
- Quick to make
- Healthy flavor (balanced sweetness, not cloying)
- Flexible ingredients
- Meal-prep friendly
- Kid-friendly
- Budget-friendly
Reader Questions You May Have
- Can you use Oreos in cookie dough without chilling?
- Why are my cookies and cream cookies dry sometimes?
- Should Oreos be crushed or chopped for cookies?
- Can cookies and cream cookies be frozen for parties?
Ingredients
- All-purpose flour
- Baking soda
- Fine sea salt
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Chocolate sandwich cookies (Oreos), roughly chopped — a favorite cookies with Oreos twist
Quick Step-by-Step Instructions
- Cream the base: Beat butter with both sugars until pale and fluffy. This builds air for soft cookies and cream cookies.
- Add eggs and vanilla: Mix just until incorporated—overmixing tightens crumb.
- Combine dry ingredients: Whisk flour, baking soda, and salt; add to the bowl on low speed.
- Fold in Oreos: Gently fold to keep chunks intact (micro-tip: fold last to prevent gray dough).
- Portion: Scoop evenly onto lined sheets, spacing well. If you love inspiration, peek at these easy dessert cookie ideas
- Bake: 350°F (175°C) until edges set and centers look slightly underbaked—the core cooking moment that guarantees chew.
- Rest: Cool 5 minutes on the tray (quick-fix: if edges spread, nudge inward with a spatula).
- Serve: Transfer to racks and enjoy warm for maximum creaminess—this is how to make cookies and cream cookies at home that stay tender.
Variations & Serving Ideas
Healthy Twist
Swap half the butter for Greek yogurt and reduce sugar slightly for a lighter cookies and cream dessert feel.
Budget-Friendly Version
Use store-brand chocolate sandwich cookies and make smaller scoops for more yield—perfect for bake sales.
Kid-Friendly Option
Turn them into cookie sandwiches with vanilla frosting; this answers a common are cookies and cream cookies too sweet concern by balancing filling.
High-Protein Upgrade
Add a scoop of vanilla protein powder and a tablespoon of milk to maintain softness.
For flavor exploration, browsepistachio dessert recipes.
For gatherings, pair witheasy party dessert ideas.
Tips
- Chop, don’t crush: Large Oreo chunks keep definition and avoid muddy dough.
- Underbake slightly: Pull when centers look glossy for a creamy cookie texture.
- Pan matters: Light-colored sheets brown evenly.
- Salt finish: A tiny pinch of flaky salt heightens chocolate notes.
- Using quality dairy and properly stored eggs matters for baking safety, according to USDA food handling guidelines.
Storage & Reheating
Store baked cookies in an airtight container at room temperature for 3 days.
Q: What’s the best way to store cookies and cream cookies for softness?
A: Add a slice of bread to the container; it releases moisture and keeps cookies tender. Warm briefly to revive aroma.
FAQs
Yes. Freeze baked cookies up to 2 months; thaw at room temperature for best texture.
A vanilla dough base with chopped chocolate sandwich cookies—simple, classic, and reliable.
Chopped. Crushing releases filling and can discolor dough.
Too much flour or overbaking. Measure accurately and pull early.
Yes—this recipe bakes well without chilling if butter is soft, not melted.
How do I store extras from a party bake?
Follow these no-bake dessert storage tips.
Nutrition
Approximate per cookie: calories 190, fat 9g, carbs 26g, protein 2g.
Disclaimer: Nutrition varies by brand and portion.
Irresistible Cookies and Cream Cookies
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Rubber spatula
- 1 Baking sheet
- Parchment paper
- Cookie scoop
Ingredients
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 12 Oreo cookies roughly chopped
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk flour, baking soda, and salt in a bowl.
- In another bowl, cream butter and sugars until light and fluffy.
- Beat in egg and vanilla until combined.
- Gradually mix in dry ingredients until just combined.
- Gently fold in chopped Oreos.
- Scoop dough onto baking sheet, spacing evenly.
- Bake for 10–12 minutes until edges are set and centers are soft.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- For extra softness, slightly underbake and allow cookies to finish setting while cooling.
- Store in an airtight container at room temperature for up to 3 days.
- Cookies can be frozen for up to 2 months.
Final Notes
There’s something timeless about that first warm bite—soft center, chocolate crunch, and gentle vanilla sweetness. These cookies capture the joy of a cookies and cream flavor classic while staying easy and dependable for everyday baking.